Owned by Jose Jadir Losada and Kyle Bellinger, founders of longtime Phoenix sourcing partners Osito Coffee, the 23 hectare Finca El Mirador sits at 1450-600 MASL in Colombia's Huila region along the village of Picuma.

This Castillo lot was fermented in cherry under anaerobic conditions for 24 hours, allowing the coffee to develop lactic acid under pH and temperature controlled conditions. The coffee was then dried on raised beds for at least 22 days before being sorted, hulled, and prepared for export. This process creates a vibrant, fruit-forward cup with intense sweetness and body. Expect an immediate cooked raspberry sweetness with mild-yet-present tropical fruit acidity reminiscent of an just slightly underripe mango. Faint notes of caramel sweetness round out the finish. This is an excellent starting point for coffee drinkers looking to explore more "process-forward" coffees, as the fruit flavors aren't quite as intense as some of the loudest coffees on the market, however there is still an unmistakable vibrancy to the fruit notes that is a traditional hallmark of anaerobic/lactic coffees.

What we taste: Raspberry Jam, Mango, Caramel

Net weight: 12 ounces